Italian Sunday Gravy With Meatballs

• Prep Time: 30 minutes

• Cook Time: 3.5 to 4 hours

• Total Time: 4–5 hours

• Yield: Serves 8–10

• Difficulty: Medium

• Intensity: High (long cook time, multi-component)

• Cuisine: Traditional Italian-American

• Perfect For: Sunday dinners, holidays, meal prep, family gatherings

Why You’ll Love This Recipe

Sunday Gravy is more than just a meal — it’s a ritual. This long-simmered tomato sauce is packed with layers of flavor from Italian sausage, beef or pork bones, and tender homemade meatballs. Simmered low and slow, the sauce becomes rich and velvety, absorbing the flavors of the meats. It’s the kind of dish you make when you want to feed a crowd and fill your home with the warm aroma of tradition.

Unlike a basic marinara, Sunday Gravy is hearty and meaty — a true celebration of Italian-American comfort food.

Ingredients

 For the Sunday Gravy (Sauce Base):

• 2 tablespoons olive oil

• 1 large yellow onion, diced

• 6 cloves garlic, minced

• 2 (28 oz) cans crushed San Marzano tomatoes

• 1 (6 oz) can tomato paste

• ½ cup dry red wine (optional, but adds depth)

• 1 teaspoon sugar

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon crushed red pepper flakes (optional)

• 2 teaspoons dried oregano

• 1 teaspoon dried basil

• 1–2 bay leaves

• 1 parmesan rind (optional but highly recommended)

• Fresh basil (added at the end)

 For the Meat (Gravy Meats):

• 1 lb sweet or hot Italian sausage links (whole or halved)

• 1–1.5 lbs pork neck bones, country-style ribs, or beef short ribs

• Optional: 1 small pork shoulder roast (cut into chunks)

• Salt and pepper, to season

 For the Meatballs (makes about 12–16):

• 1 lb ground beef (80/20 or leaner)

• ½ lb ground pork

• 1 cup Italian breadcrumbs

• 2 large eggs

• ½ cup grated Parmesan or Pecorino Romano cheese

• ¼ cup milk

• 2 tablespoons chopped fresh parsley

• 2 cloves garlic, minced

• 1 teaspoon salt

• ½ teaspoon black pepper

• Olive oil, for browning

Equipment Needed

• Large Dutch oven or stock pot (at least 6 qt)

• Mixing bowls

• Baking sheet (for browning meatballs)

• Tongs or slotted spoon

• Wooden spoon

• Ladle

• Serving bowl or platter for pasta

How to Make Italian Sunday Gravy

Step 1: Brown the Gravy Meats

1. Heat olive oil in a large Dutch oven over medium-high heat.

2. Season pork ribs or beef bones with salt and pepper.

3. Sear all meats (ribs, sausage, pork chunks) until browned on all sides. Work in batches.

4. Remove from the pot and set aside.

Why this matters: Browning the meat adds deep flavor to the base of your sauce.

Step 2: Sauté the Aromatics

1. In the same pot (with fond left from the meat), reduce heat to medium.

2. Add a little more olive oil if needed.

3. Add the diced onion and sauté for 5–6 minutes until softened.

4. Add garlic and cook for 30 seconds until fragrant.

Step 3: Build the Sauce

1. Stir in tomato paste and cook for 1–2 minutes to caramelize slightly.

2. Deglaze with red wine, scraping up any brown bits.

3. Add crushed tomatoes, seasonings, and parmesan rind.

4. Return browned meats (excluding meatballs) to the pot.

5. Bring to a simmer, cover partially, and reduce heat to low.

6. Simmer gently for 2.5 to 3 hours, stirring occasionally.

Step 4: Make and Brown the Meatballs

While the sauce simmers:

1. In a large bowl, combine all meatball ingredients.

2. Mix gently with your hands until just combined — don’t overwork.

3. Roll into 1.5-inch balls and place on a baking sheet.

4. Brown in a skillet with olive oil OR bake at 400°F (200°C) for 15–20 minutes until browned but not fully cooked through.

Step 5: Add the Meatballs

1. About 1 hour before the sauce is done, gently add the browned meatballs to the pot.

2. Nestle them into the sauce without stirring too much.

3. Let simmer for the final hour until meatballs are fully cooked and tender.

Step 6: Finish and Serve

1. Remove bay leaves and parmesan rind.

2. Adjust salt and pepper to taste.

3. Stir in a handful of fresh basil just before serving.

Serving Suggestions

• Pasta: Serve over rigatoni, spaghetti, pappardelle, or bucatini

• Bread: Crusty Italian bread or garlic bread for dipping

• Cheese: Freshly grated Parmesan or Pecorino Romano on top

• Family-Style: Plate pasta separately and serve meats on a platter with extra sauce

Bonus Tip: Save a little pasta water to loosen the sauce if needed before serving.

Make-Ahead & Storage Tips

• Refrigerator: Store leftovers for up to 5 days in an airtight container

• Freezer: Sauce (with or without meat) freezes beautifully for up to 3 months

• Reheat: Gently warm over low heat, adding a splash of broth or water if needed

Recipe Variations

• Braciole (Stuffed Beef Rolls): Add to the simmering sauce for an even more traditional version

• No Pork? Use beef-only meats or turkey sausage

• Low Carb: Skip the pasta and serve the meat and sauce over zucchini noodles or cauliflower mash

• Spicy Gravy: Use hot Italian sausage and extra red pepper flakes

• Vegetarian Twist: Use meatless meatballs and plant-based sausage with the same sauce base

Nutrition Information (Per Serving – Approximate)

Based on 1 serving including pasta, sauce, and a mix of meats

Values will vary based on specific ingredients and portions used.